Important

Combine water, milk, butter, salt and, if necessary, sugar, then bring to a boil. Remove from heat.Add all the flour at once, and stir with a wooden spoon to obtain a smooth batter. Put pan back on the heat and cook for a few minutes to dry it out slightly. Stir constantly and quickly. Once the dough looks slightly oily, remove from the heat.Transfer to a large bowl, cool slightly. With a wooden spoon, stir constantly and add eggs, one at a time until each is incorporated. This mixture must be thick but not too liquid.Preheat oven to 230°C (450°F).Pipe the pastry dough onto a baking sheet, add egg wash. Bake for 10 minutes, then reduce oven temperature to 160°C (325°F) for remainder of cooking time**. Remove from the oven, set aside and let cool.* The quantity of eggs depends on the drying out of the batter. The desired result is a fairly thick batter that is shiny. Sometimes half an egg will do to bring to desired consistency. A batter that is too liquid will yield flat pastries, while a batter that is too thick will result in pastries that are too dense.** The duration of the second part of baking depends on the size of the pieces. Approximately 10 minutes.

Preparation

Add all the flour at once, and stir with a wooden spoon to obtain a smooth batter. Put pan back on the heat and cook for a few minutes to dry it out slightly. Stir constantly and quickly. Once the dough looks slightly oily, remove from the heat.

Transfer to a large bowl, cool slightly. With a wooden spoon, stir constantly and add eggs, one at a time until each is incorporated. This mixture must be thick but not too liquid.

Preheat oven to 230°C (450°F).

Pipe the pastry dough onto a baking sheet, add egg wash. Bake for 10 minutes, then reduce oven temperature to 160°C (325°F) for remainder of cooking time**. Remove from the oven, set aside and let cool.

* The quantity of eggs depends on the drying out of the batter. The desired result is a fairly thick batter that is shiny. Sometimes half an egg will do to bring to desired consistency. A batter that is too liquid will yield flat pastries, while a batter that is too thick will result in pastries that are too dense.

** The duration of the second part of baking depends on the size of the pieces. Approximately 10 minutes.

Source :
Académie Culinaire

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